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Vanilla Pastry Cream (crème pâtissière à la vanille)

Vanilla Pastry Cream is a creamy decadent pudding that is used to fill all kinds of desserts and pastries such as cream puffs, eclairs, cakes, tarts, pies, donuts and more. It's absolutely delicious and extremely simple to make. My favorite way to use Vanilla Pastry Cream is in a Strawberry Tart or Cake. I just love the classic combination of this yummy vanilla cream and strawberries! P.S. This is not diet food, so be sure to use whole milk and real heavy cream!

Vanilla Pastry Cream

Ingredients:

1 ½cupswhole milk

½cupheavy cream

½cupsugar

2egg yolks

2whole eggs

2tbspcornstarch

1pinchsalt

½tbspreal vanilla extract

2tbspbutter

Directions:

1

In a saucepan combine milk, cream and sugar, and heat to almost boiling then remove from heat.
In a bowl, whisk eggs and egg yolks. Add cornstarch and salt and whisk until smooth and thoroughly combined.
Slowly pour half of the milk mixture into egg mixture while whisking vigorously.
Whisk the egg/milk mixture into the pan with remaining milk mixture. Cook over medium heat to boiling, whisking constantly about 2 minutes..
Cook for about 2 minutes more whisking constantly. Creating a thick pudding.
Remove from heat and whisk in vanilla and butter until thoroughly combined.
Pour mixture into a shallow pan or bowl and cover with plastic wrap, press plastic wrap onto the surface to completely cover the pastry cream. Chill completely about 4 hours or overnight.

2

Once completely chilled, whisk well until creamy and smooth before serving.

3

Pastry cream can be served on it's own as a very decadent pudding. Use as a cake filling for boston cream pie and other pastries like cream puffs.

4

I used it to make these yummy little chocolate strawberry tarts.

5

Enjoy!

Ingredients

Vanilla Pastry Cream

Ingredients:

1 ½cupswhole milk

½cupheavy cream

½cupsugar

2egg yolks

2whole eggs

2tbspcornstarch

1pinchsalt

½tbspreal vanilla extract

2tbspbutter

Directions

Directions:

1

In a saucepan combine milk, cream and sugar, and heat to almost boiling then remove from heat.
In a bowl, whisk eggs and egg yolks. Add cornstarch and salt and whisk until smooth and thoroughly combined.
Slowly pour half of the milk mixture into egg mixture while whisking vigorously.
Whisk the egg/milk mixture into the pan with remaining milk mixture. Cook over medium heat to boiling, whisking constantly about 2 minutes..
Cook for about 2 minutes more whisking constantly. Creating a thick pudding.
Remove from heat and whisk in vanilla and butter until thoroughly combined.
Pour mixture into a shallow pan or bowl and cover with plastic wrap, press plastic wrap onto the surface to completely cover the pastry cream. Chill completely about 4 hours or overnight.

2

Once completely chilled, whisk well until creamy and smooth before serving.

3

Pastry cream can be served on it's own as a very decadent pudding. Use as a cake filling for boston cream pie and other pastries like cream puffs.

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